Asia Dining Guide

Tonkotsu ramen eaten in single booths, ordered on a paper form.

Light yuzu-scented ramen from a chain that started in Ebisu.

Soba, yakitori and grills in a large wooden hall.

A soba maker and confectioner with roots going back to the fifteenth century.

A celebrated kaiseki restaurant serving seasonal multi-course meals.

Stalls selling pickles, tofu, skewers and sweets to eat as you walk.

Pad thai, including a version wrapped in a thin omelet, served since the 1960s.

Night stalls selling noodles, seafood, dumplings and desserts.

A clean, covered market of prepared Thai food, fruit and produce.

A Victorian cast-iron market hall with hawker stalls and a satay street at night.

Chili crab and black pepper crab, two Singapore classics.

The birthplace of the Singapore Sling, with peanut shells on the floor.

Tasting menus that combine French technique with Indonesian ingredients.

Fresh seafood in a bamboo pavilion overlooking rice fields.

Modern Indonesian dishes in a striking tall dining hall.

Affordable dim sum, famous for its baked barbecue pork buns.

Old-style dim sum served from push carts.

A small shop known for its roast goose.

A large Cantonese banquet hall with dim sum carts and harbor views.